Weekends are for late breakfasts, and taking time to make and enjoy a filling meal to start and carry you through the day till dinner. This is an easy American style breakfast casserole that is healthy, tasty and quite satiating.
I really love sweet potatoes; boiled, fried, baked, grilled, stewed, in all its forms, and it is found in plenty here in Kampala, much to my happiness.
Fun fact: Sweet Potatoes are an ideal weaning meal too for little ones. Their natural sweetness is easier for the baby as it is as sweet as breast milk. So steam and mash it up well for your little ones. It is gentle on their digestive systems and rich in Vitamins A, C, full of betacarotene and has copper, manganese among other minerals important to your physical development. I weaned all my kids on this and I liked how easy it was to prepare and also quick for them to adapt to. Try it.
This breakfast casserole is quite loaded, making it tasty and filling. Let’s get started:-
Preheat your oven to 200° Celsius and lightly grease your baking dish.
Bake in the oven for 20 minutes until the eggs are set and the dish begins to brown. It may be a bit longer or shorter depending on your oven too.
Once ready, let cool a bit then serve as you wish.
Quick notes: I did not add sugar as the sweet potatoes here are sweet enough plus the apples. Do not throw the strained apple juice, you can use it to soak overnight oats or drink it, please don’t waste it.
Weekend breakfasts don’t have to be heavy fry ups or just same ol’ pancakes, you can try this for a change. Right?
Biriani is a popular dish that is great when entertaining or when you want to treat your family to a delicious dinner or lunch. There are so many variations of this dish; I have never come across two people who make it the same way. But it is fun to keep trying different recipes as the flavours are so amazing!
What is biriani? It is basically a lovely ‘casserole’ of marinated and spiced meat, braised, then layered with spicy, flavoured, buttery rice, then you let them finish cooking over very low heat or in the oven and voila! You can use different meats and vegetables. I like making beetroot biriani for the kids lunchboxes; I will share the recipe soon, and mutton or chicken biri for special family dinners.
I woke up craving biri the other day, but the only meat I had on hand was beef mince; I didn’t let it deter me though, so let’s get started!
2 cups Basmati rice, cleaned and soaked.
Whole spices for the rice; bay leaves, cardamom, black pepper, one star anise, cinnamon and cloves
500 g beef mince
About 4 tbsp ghee
I bunch mint
1 bunch coriander (blend half the coriander and mint leaves and ginger garlic paste )
1 cup natural yoghurt
4 grated tomatoes
4 onions, chopped and deep fried, you can use this recipe
three onions sliced
2 tablespoons ginger garlic paste
Ground spices for the meat sauce; turmeric, ground coriander, garam masala
Optional; some rose water and food color. But if you can, please try them to get that restaurant quality aroma to the food. I didn’t have saffron, so used a teeny weeny bit of food colour.
4 hard boiled eggs (optional) I didn’t use any here though.
Green chilli – I did not use any cause of the kids
I first marinated the beef mince mince for about thirty minutes with a tbsp of ginger garlic paste, two tsp of natural yoghurt, 1/4 tsp of turmeric, 2 tbsp of coriander mint paste I had blended, a tsp of garam masala, salt and a tbsp of lemon juice. Set aside.
Now we assemble the dish. You can move to an oven proof dish and layer then bake, or use the same pan of big enough, it is up to you.
Mix some little food colour in a teaspoon of rose water, and assemble the other ingredients, the parboiled rice, chopped Dhania and mint, ghee and fried onions.
Obviously, no biriani dish is complete without a nice raita. It is an Indian condiment of natural yogurt and chopped vegetables and spices of choice. It offers a cooling effect as you eat your spicy meal. Best raita in my opinion for this dish is a cucumber mint one. You can make this before you get started on the main dish.
This is a perfect meal to make over the weekend when you are in no hurry. The rice is moist, perfectly cooked and the spices melt together so wonderfully. The fried onions also add a delightful crunch and sweetness, and the rose water a heavenly aroma that will have you salivating before the first bite. Yum!
This is basically mashed pigeon peas. We call pigeon peas ‘mbaazi’ and can eat them as fresh peas or dried, but you have to soak overnight. I like the dried ones better. Pigeon peas are a great source of protein and rich in minerals too.
You can have this dish with a hearty stew, a vegetable side or plain. It is quite filling and is on my list of comfort foods that bring back fond memories of home.
Let’s get started.
Let us get started on our stew. We had this with an easy beef stew with roasted garden vegetables.
Add your tomatoes, lower heat and cover and let cook till tomatoes are soft.
Heat your oven to 200degrees C, toss your chopped eggplant and courgette in some olive oil, salt and pepper and roast in the oven for 20 minutes.